Roast Pork Lung in Savoy Coat

For the pork lung roast, season the fillet with salt and pepper and sear briefly. Remove 8 large leaves from the savoy cabbage, cut out the stalk, blanch briefly and drain.

Cut the remaining savoy cabbage into strips and sauté in the remaining fat. Pour 200 ml vegetable soup, bring to the boil and simmer for about 30 minutes. Peel, wash, dice and boil the potatoes.

Wrap fillet pieces first with ham and cheese and then with 2 blanched savoy cabbage leaves and fry. Pour remaining soup, bring to a boil briefly and simmer covered for about 15 minutes.

Coarsely mash potatoes, milk and butter. Mix savoy cabbage with mashed potatoes, season with salt, caraway, marjoram and nutmeg.

Bind the gravy with cold butter, season to taste and serve with the pork lung roast in savoy coat with the mash.

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